Buckwheat Cakes with Baking Powder

This paste should be made just when ready to use, in the same proportions and in the same manner as the buckwheat cakes with yeast (No. 3272), only suppressing the yeast. When ready divide it into two parts, and incorporate into one of these two tablespoonfuls of baking powder: mix thoroughly and cook at once, proceeding exactly as for the others. As soon as the first part is exhausted put the same quantity of baking powder into the second part, and proceed precisely as for the first.